The Good Egg by Marie Simmons
The James Beard Award winning guide to cooking with one of the most feared and revered ingredients in the kitchen.
In the words of celebrated food writer M.F.K. Fisher, eggs have been massacred for as long as people knew about pots and pans. Marie Simmons helps frustrated home cooks warm up to this remarkable ingredient and master it in The Good Egg. Beginning with the basics, such as how to make perfect scrambled eggs, and continuing on to sandwiches, soups, pastas, quiches, souffles, and delectable meringues and cakes, this indispensable cookbook restores eggs to their golden glory with more than 200 recipes that illustrate how versatile and delicious eggs can be.
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MARIE SIMMONS, the recipient of a Julia Child Award and two James Beard Awards, is a cooking instructor and the author of more than a dozen publications, including Sur La Table's Things Chefs Love, Fresh & Quick, The Good Egg, and 365 Ways to Make Pasta. She was an eighteen-year columnist for Bon Appétit.
| SKU | Unavailable |
| ISBN 13 | 9780395909911 |
| ISBN 10 | 0395909910 |
| Title | The Good Egg |
| Author | Marie Simmons |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Houghton Mifflin |
| Year published | 2000-05-12 |
| Number of pages | 464 |
| Prizes | Winner of James Beard Foundation Book Awards (Single Subject) 2001 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |
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